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–+ servings
Anti-Inflammatory Glow Bowl

Anti-Inflammatory Glow Bowl That Brightens Your Dinner Table

The Anti-Inflammatory Glow Bowl is a vibrant mix of fresh vegetables, hearty quinoa, and protein-packed chickpeas, perfect for a quick and nourishing dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Healthy
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Protein-rich base, can be swapped for brown rice.
  • 2 medium Sweet Potatoes Adds sweetness; roast for extra flavor.
For the Crunch
  • 1 can Chickpeas Sauté for crispy texture; try black beans for variety.
For Cooking
  • 2 tablespoons Olive Oil Enhances flavor; avocado oil is a great substitute.
  • 1 teaspoon Cumin Delivers warm, earthy notes.
For the Flavor
  • 1 teaspoon Turmeric Known for anti-inflammatory properties.
  • to taste Salt & Pepper Essential seasonings.
For the Sauce
  • ½ cup Tahini Creamy, nutty base; can use almond butter.
  • ½ cup Plain Yogurt For creaminess; use dairy-free for vegan.
  • 1 tablespoon Lemon Juice Brightens flavors; lime juice is a substitute.
For the Greens
  • 2 cups Spinach Freshens the dish; arugula or kale are alternatives.
  • 1 medium Avocado Adds richness; sliced nuts can replace.

Equipment

  • medium saucepan
  • large mixing bowl
  • Skillet
  • Parchment-lined baking sheet
  • small mixing bowl

Method
 

Cooking Steps
  1. Rinse 1 cup of quinoa under cool water, combine with 2 cups water and a pinch of salt. Boil, reduce heat, cover, simmer for 15 minutes. Fluff quinoa and set aside.
  2. Preheat oven to 425°F. Dice 2 sweet potatoes, toss with olive oil, cumin, salt, and pepper. Roast on a baking sheet for about 25 minutes, flipping halfway.
  3. In a skillet, heat 1 tablespoon olive oil. Sauté drained chickpeas with turmeric, cumin, salt, and pepper for about 10 minutes until crispy.
  4. Mix ½ cup tahini, ½ cup yogurt, lemon juice, and salt in a bowl. Adjust consistency with water until creamy.
  5. Assemble bowls with quinoa, roasted sweet potatoes, sautéed chickpeas, spinach, and avocado. Drizzle with tahini yogurt sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture and flavors.

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